This shakshuka recipe makes a tasty, quick, and easy one-dish meal. Make sure the vegetables are lovely, soft, and sweet before you finish cooking the sauce. After adding the eggs, you can either finish the dish covered on the stovetop or place the pan in a hot oven to finish cooking it to your preferences. Whatever level of doneness you want for your yolks, this dish is a stunning option for breakfast, brunch, lunch, or dinner.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- ½ cup sliced fresh mushrooms
- 1 teaspoon salt, plus more to taste
- 1 cup diced red bell pepper
- 1 jalapeño pepper, seeded and sliced
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper, plus more to taste
- ¼ teaspoon cayenne pepper
- 1 (28 ounce) can crushed San Marzano tomatoes, or other high-quality plum tomatoes
- ½ cup water, or more as needed
- 6 large eggs
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large, heavy skillet over medium-high heat. Add onion and mushrooms; season with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes.
- Add bell pepper and jalapeño pepper. Cook and stir until peppers begin to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Cook and stir to “wake up” the flavors, about 1 minute.
- Stir in tomatoes and water. Reduce heat to medium. Simmer uncovered, stirring occasionally, until vegetables are softened and sweet, 15 to 20 minutes. Add more water if sauce becomes too thick.
- Use a large spoon to make a depression in sauce for each egg. Crack an egg into a small ramekin and slide gently into an indentation; repeat with remaining eggs. Season eggs with salt and pepper. Cover and cook until eggs reach desired doneness.
- Top with feta cheese and parsley to serve.
- You can scale this recipe up to any size pan or baking dish if you need to serve a large group. Use one egg per portion for an appetizer or two for a main course.
Nutrition Facts
| Calories | 185 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 189 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 670 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe, I discovered I’m not a fan of parsley but the rest of the dish was so good. Family loved it!
This was absolutely delicious! I didn’t really know what to expect having never tasted Shakshuka but was looking for a meatless Monday option. It turned out to be a flavorful and satisfying meal. I made as written but finished with some fresh basil from the garden. I would imagine the sauce would be a great catch-all to use up any less than stellar veg hanging out in the fridge. The husband was reluctant hearing such an exotic name but after a skeptical bite, he was a believer and went back for seconds. Thanks, Chef John!
Saw an article online about this dish and came here to look for a CJ recipe for it. As usual it worked! You definitely want a good amount of mushrooms to go with the yummy spicy sauce. I should have removed the pan from the heat a lot sooner as the eggs got cooked pretty quickly. Other than that this was delicious!
Oh man, this was SO good. I didn’t have any Jalapenos, tumeric or cumin sadly, but it was still great. My partner can’t stand mushrooms, so I was the only one eating this. And I almost ate the entire thing in one sitting. It was that good!
Toddler, teen and husband approved. We all loved this
Nothing to write home about. Just eggs and tomato sauce with a little cheese. On thing it was and that is a different type of breakfast.
The mushrooms definitely add an additional depth in flavor. Quite easy, quite delicious.
It was delicious and versatile! Will be making again. Thanks Chef John 🙂
One of the few fond memories I have of my time in Ramadi was sitting around an open fire, sharing a breakfast with a group of men cooking Makhlama in what essentially was a massive wok. There are times when you want to revisit such experiences and this recipe was on the spot. You might try this family style with fresh naan.
So yummy! I added a little harissa in with the spices for a kick and this was a huge crowd-pleaser. Will make again soon!
I make this on a regular basis for the wife and sometimes invite friends over for brunch. This can be a great meal any time of day. Instead of canned tomatoes and water, I dice 2 cups of fresh tomatoes and stir in all of the spices. The salt draws out the liquid from the tomatoes so it’s finished a bit quicker I’d say. I use a cumin / coriander blend which has an incredible aroma and taste plus I crack the eggs right into the wells I make in the pan. Can’t get enough of this one
Easy and oh so yummy
Fabulous taste. As usual though prep time of 15 mins is not realistic unless you have a sous chef. To chop a large red onion, whole jalapeño and slice mushrooms takes quite a while. Also, onion takes longer to soften than sliced mushrooms so I added those after onions got a good start. That said, it’s an awesome dish!
My family really enjoyed this dish! Something different for breakfast. I skipped the mushrooms. Also I used Sourdough bread for toast.
This was great! Thanks for sharing the recipe!
Delicious! But, at first glance, I wasn’t sure. So glad I went ahead and tried it. I made the sauce, then divided the sauce between two baking dishes. In one, I added just 4 eggs, then baked that in a 400 degree oven for 25 minutes. The best part is that I have sauce for four more eggs tomorrow! Thanks, Chef John!
We Absolutely loved it! We’re “vegetarian” this week. Definitely one of our heartier meals, the added egg makes this a very filling dish. This was an exotic dinner for us, as I usually stick to more traditional staples but decided to branch out since meat is no longer on the menu. I don’t know what to compare it to, it was kinda its own thing so I am happy for the experience. Only 1 substitution, I did not have a 28oz can of Crushed San Marzano Tomatoes so I used three 10oz cans of Rotel instead. The liquids in the Rotel made it more runny than Chef Johns video so, you’ll have to omit the water in this recipe if you make it this way, or pour some of the Rotel liquid off before adding to the pot… I did not pour off any liquid and ended up having to add about a teaspoon of corn starch to stiffen it up during the last 5 minutes of simmer before introducing the eggs to the dish but, do NOT even think about using my Rotel substitution if you can not stand heat. The result was a bold level of hot that was VERY obvious, (a lesser chef would toss it in the bin) however all the flavor, taste, and intensity of the dish was still there, so I think my one substitution made it into a whole new dish that is crave worthy for fire fans and I recommend any heat lovers to definitely try my adjustment. I may try it with the recommended San Marzano tomatoes next time but my Rotel version of Chef John’s Shakshuka is DEFINITELY going into the cook book as-is! #SoAddictive #SoYummy #FireShakshuk
I’ve made this twice now. The first time I didn’t have the 28 oz can of Marzana tomatoes. I used a 14.5 oz. can of diced tomatoes. I also used a fresh jalapeño the first time, jarred, sliced jalapeño the second time. I really liked the recipe the first time over the second time I made it. I’m gonna use the smaller can of diced tomatoes in the future.
The eggs and feta on top make all the difference in the world with this dish. My family and I enjoyed it!
This is becoming a regular. I avoid regulars because we like to try new things but we just have to have this once in awhile.
Made a couple of times now, very tasty. Really benifits from a couple of cloves of garlic and a few tablespoons of tomato sauce/sugar for richness and a little extra spice. Personally I also like to add a dash of soy sauce (trust me a little soy sauce goes a long way in any dish) and a handful of fresh herbs (Parsley, basil, thyme and whatever else you have on hand).